Wednesday, September 7, 2011
Sugar Free Peach Jam
I have a love hate with peaches. I love them because they taste great, but I secretly dread peach season because we can a lot of peaches for Dr. Lazy Palate’s snacks for the year and that is a lot of standing over a hot stove for me. At the end of every season I am proud of the results, and I know that Dr. Lazy Palate loves his peaches. Plus, his homemade canned peaches taste a million times better than commercially canned peaches. One of my friends told me if you ever doubt your canning efforts just go to the grocery store and buy a can of canned peaches and taste them. She says you will have renewed spirits about canning. I know she is right. I have not had to go out and buy a can of peaches to motivate myself, but I did feel like a total slacker at one point. I may have even procrastinated more than I should have, but I finally got all the peaches canned. I even got to make some other recipes with peaches this year which is exciting for me.
I decided to make some sugar free peach jam after my success with sugar free raspberry jam. I am glad that I did. The sugar free peach jam tasted great. The peach jam tasted a lot more like peaches than regular jam. I found the peach jam to be tarter than the raspberry jam which was probably due to the extra lemon juice. Either way I loved the jam.
Ingredients (makes about 6 half pints) from Blue Book Guide to Preserving p 76
5 cups peaches, peeled and finely chopped
1 cup peach juice, water, apple juice, or white grape juice (I used peach juice)
2 tbsp bottled lemon juice
1 package (6 tbsp) no sugar needed powder pectin (I used Ball’s no sugar needed powder pectin)
1. Add all the ingredients in a saucepot and stir well to dissolve the pectin.
2. Bring the mixture to a boil. Boil for 1 minute while stirring constantly. If the mixture starts to form a gel before 1 minute, then remove from the heat early. My sugar free raspberry jam did not form a gel early.
3. Remove the jam from the heat and ladle into hot sterile jars leaving ¼” headspace.
4. Place the lids on top of the jars and adjust the 2 piece caps.
5. Process 10 minutes in a boiling water canner.
Posted on Whatever Goes Wednesday, What's Cooking Wednesday,